The stupid simple trick for a better French toast

There are so many great uses for stale bread. PanzanellaThe rustic Italian bread salad is a versatile way to consume it. Another great use for stale bread is to make it the basis of A Bean herb or a sweet Breakfast. The stale bread works well in these recipes because the moisture in the damp ingredients rehydrates the stale bread.

One of the fastest, most satisfactory, make-you-feeling-about-a-Kid-and-and-and-and-and-and-type, stale bread is to be created French toast. Bread immersed in an egg milk mixture and fried on a frying pan in butter is a delicious breakfast or a delicious brunch and an excellent vehicle for maple syrup, cinnamon and sugar. Blueberryor Whipped cream.

If you want French toast, but your whole bread is fresh, there is a hack on Tikkok that claims to turn fresh bread into a better vehicle to dive into the egg milk mix (also called pudding), and you almost certainly have what you need in your kitchen for this simple trick.

How to make a better French toast

If you only make a few slices of French toast, a Popup toaster Is everything you need for this hack, but if you do more, you need one Toaster oven Or her oven because the toast of the bread is everything you have to do to increase your French toast game.

On the truth, Sheenamarie3568 Announced to their followers: “I was years old today when I learned that they should roast their bread before making French toast. Why didn’t anyone ever tell me!”

The simple video received over 43,000 comments. While many of them said some variations about “I never did”, many saw the brilliance in the trick and let others know in the comments. “I know that you should let the bread dry out a little to absorb pudding and keep its shape. So that makes sense.”

And it seems to make sense. Since roasted bread has dried out, it can absorb more pudding and even more moisture than most stale bread.

Does roasted bread really make a better French toast?

However, the question is that toast really makes a big difference and is this difference better? I tried the trick with fresh slices from a simple loaf of white bread. I roasted three bread slices until they were tanned. Then I put it in the egg milk mixture until the bread picks up the pudding, as everyone does when they do French toast.

I broke her in a small butter. My judgment? I saw no difference in the texture. The additional step seemed unnecessary.

But the additional step was so simple, only took a few minutes and – above all – did not cost anything and dirt no additional dishes, so I think that this is one of these cooking tricks that you should try out yourself. You have nothing to lose and your conclusion can differ from mine.